Butter is relatively easy to make, if you have a stand mixer. I decided to make my own when I took a look at the amount of additives and preservatives in so called "real" butter in the grocery stores.Homemade butter is not yellow. Since it is made of cream, it is white, just like cream. If you really want it to be yellow, add a few drops of yellow food coloring before you turn on the mixer. Making butter is a messy business, so make sure that you have an old bath towel and wear a full coverage apron, or clothes you don't mind getting greasy. It takes about 30 minutes of beating, and you will need a paddle attachment for your mixer for the best results.

The ingredients are very simple:

1 quart of heavy cream

3/4 teaspoon sea salt (more or less to taste)

Directions:Put the paddle attachment on your mixerPour the cream into your mixer bowl and add saltLay your bath towel over the mixer and set on highEvery 5 to 7 minutes turn mixer off and check the bowl.At first it will be very light and fluffy, just re-cover and turn the mixer back onIn about 10 minutes it will begin to separate; the buttermilk around the sides and the butter growing lumpy lookingKeep the mixer beating on high and keep the towel over the mixer, if you don't want your kitchen painted in splotches in buttermilkWhen your butter is one solid lump stuck on the paddle, it's doneTake a rubber spatula and scrape all the butter off the bowl and paddle and place in cheese cloth (you can use a strainer)Gather the cheese cloth together with the butter in it and hold it under cold running waterSqueeze the butter and rinse, squeeze and rinse. Keep doing this till the water runs clear and the butter no longer contains any liquid.Place the butter in a covered bowl and chill.Lasts for about a month or five weeks, if kept in the refrigerator

Flavored Butter

You can flavor your newly made butter with anything you like, some of my favorites are:

Honey

Garlic

Lemon Herb

Apple or Pear

Dill

Dill butter is to die for on salmon. If you want the recipe to make it this is the one I use:Grilled Salmon with Dill Butter. Most flavoring are made with a ratio of two tablespoons of flavoring to 1/4 cup of butter.Have a buttery day!Jade :)

My bread maker has a setting to churn butter. You just add the cream and it paddles without heat. Very convenient.

Reply

Marjorie

6/17/2014 02:35:45 pm

Can't you make it in a food processor?

Reply

FoodNerd88

6/17/2014 03:03:53 pm

I would like to say most of your tips are pretty good.
I just recently done this, and have a few tips to add.(not trying to be rude, just tips from the results I've gotten.)

First- the food coloring tip; I totally disagree, mine came out yellow. If you are making your own adding food coloring to it almost defeats the purpose of getting away from additives-since the color it self has additives.

Second- the seasalt. Seasalt and Kosher salt tend to be a bit more intense of flavor, you may want to grind it up a bit more so you don't get your butter to salty (but this depends on the person making...they may want it salter)

Last- Using a whisk is great for fluffy butter. You know that butter you spend more money on at the store, you can make it yourself with a whisk (even if you are still buying regular butter, pop it in the mixer with a whisk...same result, less money)